porschemad911 Posted August 13, 2015 Share Posted August 13, 2015 Lol, looks like my house anyway Link to comment Share on other sites More sharing options...
peekaboo_jones Posted August 14, 2015 Share Posted August 14, 2015 Wednesday night brew night was done. Attempt at a slightly hoppier version of a Northern English Brown Ale. OS Coopers Dark Ale 1kg Light Dry Malt 500g Caramalt (cold steeped for 24hrs) then boiled for 30 mins 25g Fuggles @ 5 mins 25 Palisade @ Flameout Safale S-04 Yeast rehydrated 23L Should I dry hop this one too? Link to comment Share on other sites More sharing options...
ben 10 Posted August 14, 2015 Share Posted August 14, 2015 Wife's dad is coming up for a few weeks. He likes a beer but cannot last long drinking full strength so I though I'd make a low alcohol ale. Mashed high to hopefully maintain some body and not be fizzy piss. I'l ferment it with US05. Recipe: Lumpy's Blonde Brewer: Grumpy Style: Blonde Ale Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.040 SG Estimated Color: 6.3 EBC Estimated IBU: 28.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU 1.70 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 42.5 % 1.30 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 32.5 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 12.5 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 12.5 % 10.00 g Calypso [14.90 %] - First Wort 60.0 min Hop 5 18.1 IBUs 20.00 g Calypso [14.90 %] - Steep/Whirlpool 20. Hop 6 10.0 IBUs 30.00 g Calypso [14.90 %] - Dry Hop 0.0 Days Hop 7 0.0 IBUs Mash Schedule: BIAB, Full Body Total Grain Weight: 4.00 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 32.45 l of water at 72.3 C 68.9 C 60 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min Link to comment Share on other sites More sharing options...
antiphile Posted August 14, 2015 Share Posted August 14, 2015 It's OK, Ben. You have lots of brew buddies here to support you. So when you get the temptation to add another few kilos of grains and an extra 100 grams of hops, just shout out and one of your brew buddies will talk you out of it. However, we're all thrilled you've taken the first step in the program; at least you've now admitted you have a problem. Link to comment Share on other sites More sharing options...
Beerlust Posted August 14, 2015 Share Posted August 14, 2015 G'day Ben. Nice looking recipe for what you're aiming to produce. That Calypso hop, is that the one used in the DIY Mexican Cerveza kit recipe? Apple/pear-like notes? How do you find using larger quantities of both rye & wheat malt in the same grist. Any issues with stuck mashes? Also, do these beers end up with high head development once in the glass? Just curious. Good luck with the brew, Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted August 14, 2015 Share Posted August 14, 2015 OK, tomorrow I plan on sacrificing a fermenter to the wild side (sort of). Penny Pale Ale 15 lt Fresh Wort Kit from All Inn Brewing Co. Pale 81% Wheat 15% Crystal 4% Magnum @ 90 min - 23 IBU Cascade @ 10 min - 6 IBU Brett(ish) The Yeast Bay - Funktown Pale Ale Yeast. Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. BRETT & PENNY - 15lt Fresh Wort Kit - 300g Dry Wheat Malt - 200g Dextrose - 15g each of Summer, Galaxy & Citra (infusion) - 30g Galaxy dry hop - 30g Citra dry hop - Funktown Pale Ale Yeast - 19 lt brew I will let you know how it turns out. I'm pretty excited about this one. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
ben 10 Posted August 14, 2015 Share Posted August 14, 2015 at least you've now admitted you have a problem. I will have if I drink this one... :) G'day Ben. ... Just curious. Lustman... it is indeed the same hop as suggested by PB2 for the Mex. I figure it should give some mild fruit which should work well. As for the grist, no stuck mashes due to BIAB... My all time favourite recipe contains around 15% rye and has always been great. I expect a little spice in the beer from that. And the wheat, I have used 50% wheat in ales before and liked it a lot. Went really well with a Kolsch yeast and some judicious late hopping. Link to comment Share on other sites More sharing options...
Frosty Chop Posted August 14, 2015 Share Posted August 14, 2015 Last month I took advantage of the Coopers club free shipping and grabbed a couple of different kits and some liquid malt extracts. So today I tore myself away from brewing the Coopers APA kit and bits and put down the Sparkling ale recipe. My OG came out at 1059 with 21 litres at 21 degrees C so I decided to pitch a 12 gram sachet of US-05 instead of the 7 gram kit yeast, fingers crossed. Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2015 Share Posted August 15, 2015 I will let you know how it turns out. I'm pretty excited about this one. Big jump buddy. Yet to try a sour' date=' I am sure I would love it though... All the best. I'll throw down an easy drinking amber tomorrow... Recipe: Fanta Pants III Brewer: Grumpy Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.039 SG Estimated Color: 30.5 EBC Estimated IBU: 27.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 64.9 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 26.0 % 0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 7.8 % 0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 7 1.3 % 10.00 g Dana [13.90 %'] - First Wort 60.0 min Hop 8 17.0 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 20.00 g Calypso [14.90 %] - Steep/Whirlpool 20. Hop 10 10.0 IBUs ------------------------------------------------------------------------------------- Maybe Burton Union yeast so I can build it up for some re use in a few heavies.... Link to comment Share on other sites More sharing options...
Beerlust Posted August 16, 2015 Share Posted August 16, 2015 Brew day! Grapefruit Overload Pale Ale Coopers Light Liquid Malt extract 1.5kgs Light Dry Malt extract 500gms Barret Burston Ale Malt grain 500gms Munich Malt grain 500gms Barret Burston Wheat Malt grain 250gms Dark Crystal Malt grain 150gms Riwaka (5.2%AA) 25gms @ FWH Chinook (12.6%AA) 10gms @ 30mins Chinook 15gms @ 10mins Riwaka 20gms @ flameout Chinook 25gms @ flameout Riwaka 25gms dry hopped Chinook 25gms dry hopped Mangrove Jacks M44 WCA yeast Brewed to 23 litres Ferment @ 18-19°C OG = approx. 1.047 FG = ? EBC = 15.1 IBU = approx. 34.0 This should make for an interesting little experiment. Good luck with those BRETT influenced beers Mark. Hopefully there are no lingering issues with it in your brewery beyond these two brews. Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted August 16, 2015 Share Posted August 16, 2015 Yummy yum yum! The riwaka is a great hop. And you coudn't pluck up enough courage to use kohatu in there as well? I think it must be getting pretty close to time for another kiwi pale ale for me too! PS. Looking at the malt and amounts (and depending on how you like to mash), I reckon you should be looking at an FG around 1.010 to 11. Link to comment Share on other sites More sharing options...
Beerlust Posted August 16, 2015 Share Posted August 16, 2015 Hi Antsi. The Kohatu is certainly an interesting hop on paper, & will likely get a look in down the track at some point. Probably next of the NZ hops I'm most interested in using would be Pacifica (Hallertau offshoot), & the Rakau that I know you gave a glowing report on when you brewed with it. I'm really at a point now with my brewing, that I should be re-brewing a lot more of the successful recipes I've brewed in the past, & backing off with the experimental stuff, that despite learning from each time, can be a little hit & miss at times to varying degrees. To date, comparatively I've used an enormous variety of hops for a home brewer, have used a good variety of yeast strains now, & a good whack of different malted grains & combos etc. Probably time to start pumping out some proven winners more often based on what I've learned over the last 4 or so years since joining this forum, than going through the prayer ritual after pitching the yeast into a new brew each weekend! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 16, 2015 Share Posted August 16, 2015 Does your software not predict the FG or something Lusty? Seems to be a lot of recipes you post with "FG = ?" Obviously the actual FG is unknown but an estimated FG should be available? Link to comment Share on other sites More sharing options...
Beerlust Posted August 16, 2015 Share Posted August 16, 2015 Does your software not predict the FG or something Lusty? Seems to be a lot of recipes you post with "FG = ?" Obviously the actual FG is unknown but an estimated FG should be available? I use IanH's spreadsheet. It's not setup for base malts' date=' although I do punch them into the specialty malt grain area of the spreadsheet using their true "potential". With this brew, it estimates a FG of 1.012, but that is based around the grain bill being purely specialty malt, not base malt inclusive. Base malt has a higher fermentibilty than specialty malt grains. Add to that, I'm using a new yeast that I have no idea to what level it attenuates, & I am mashing lower than I normally would, so that is why I listed the "FG = ?". Fair call don't your think? [img']wink[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 16, 2015 Share Posted August 16, 2015 I guess so. Although I suppose you could always use different software that does allow these additions to be all put in accurately. Purely your choice of course. Out of curiosity I just put the malt bill with extracts into Beersmith and it predicted an OG of 1041 in 23 litres, however that's based on an efficiency of 72.5% for the mash side of things (80% gives 1042). I don't know what you actually get with your partials though. Anyway.. it doesn't really matter as long as it turns out well. Link to comment Share on other sites More sharing options...
Koo wee brew Posted August 17, 2015 Share Posted August 17, 2015 Hey Fellas, Yesterday, bottled one, brewed one. 1.5 Kg DME 300g Carahell (Hot Steep) 25g Centennial @ 30 mins 25g Galaxy @ Flame out (30 min post boil steep) 25g Centennial (Dry) US O5 (pitched 2 cups of slurry from the bottled brew) @ 20C 21L OG 1030 FG (est) 1010. Cheers, Dave. Link to comment Share on other sites More sharing options...
ICzed Posted August 18, 2015 Share Posted August 18, 2015 I will let you know how it turns out. I'm pretty excited about this one. Big jump buddy. Yet to try a sour' date=' I am sure I would love it though... All the best.[/quote'] Cheers Ben. Typically the Brett strains introduce funk flavours (ie horse blanket or barnyard qualities) not sourness as they don't produce any acidity. You might enjoy some Brett influence in one of your saisons. Good luck with those BRETT influenced beers Mark. Hopefully there are no lingering issues with it in your brewery beyond these two brews. Hey Lusty. I am using my original fermenter which doesn't see much action these days so I can keep this experiment separate from my normal brewing. Cheers. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 18, 2015 Author Share Posted August 18, 2015 Good onya, Mark! Keep us posted as to how the BRETT goes. I caught a wild yeast in the brewery a few months ago that has produced a handful of good beers. This has got me thinking about other "bugs" and how they might make some nice beers down the line. Good luck with this one! Link to comment Share on other sites More sharing options...
ICzed Posted August 18, 2015 Share Posted August 18, 2015 Thanks Chad. Have you thrown any of the wild yeast at one of your Big Island IPAs to compare the difference? Link to comment Share on other sites More sharing options...
Honest Abe1525229476 Posted August 18, 2015 Share Posted August 18, 2015 Just bottled a Coopers Sparkling Ale as per reciepie in here with added Crystal Malt and Pale Malt grains and a snazzie 60g Citra Hops. Smelt just top shelf and tasted great from test tube. Will be interesting as I have moved away from carbonation drops and bulked primed with dextrose. Bit nervous and excited for testing. Link to comment Share on other sites More sharing options...
antiphile Posted August 18, 2015 Share Posted August 18, 2015 Well done, Mr L. That's a nice hoppin'. Will be very interested to hear how it goes? But now you'll have an empty FV. What's up next? Link to comment Share on other sites More sharing options...
Beerlust Posted August 18, 2015 Share Posted August 18, 2015 Hi Koo wee brew. Hey Fellas' date='Yesterday, bottled one, brewed one. 1.5 Kg DME 300g Carahell (Hot Steep) 25g Centennial @ 30 mins 25g Galaxy @ Flame out (30 min post boil steep) 25g Centennial (Dry) US O5 (pitched 2 cups of slurry from the bottled brew) @ 20C 21L OG 1030 FG (est) 1010. [/quote'] Your slight spin-off of PB2's Nelson's Light beer recipe should produce a lovely light to midstrength beer. Let us know how the Galaxy/Centennial combo turns out. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Koo wee brew Posted August 19, 2015 Share Posted August 19, 2015 Hi Lusty, Hi Koo wee brewYour slight spin-off of PB2's Nelson's Light beer recipe should produce a lovely light to midstrength beer. Let us know how the Galaxy/Centennial combo turns out. Cheers' date=' Lusty.[/size'] I have brewed the Nelson Light a few times. It's a great drop! I have tried Galaxy/Cascade combo before with good success, so hopefully this will give a similar result. Cheers, Dave. Link to comment Share on other sites More sharing options...
Honest Abe1525229476 Posted August 19, 2015 Share Posted August 19, 2015 Well done, Mr L. That's a nice hoppin'. Will be very interested to hear how it goes? But now you'll have an empty FV. What's up next? [/qu dont if this was meant for me but ill answer anyways. Was going to re do one of my earlier brews, still keeping it simple and bulk priming instead of drops to see difference. Thought of putting down a Coopers P/A with 250g Crystal Malt 750g Pale Malt grains and hop it with 40g Amarillo, and then bulk prime with dextrose. I am actually drinking the drops version now, which is NICE so will be interesting and excited to taste the above. Cheers Link to comment Share on other sites More sharing options...
antiphile Posted August 19, 2015 Share Posted August 19, 2015 Sorry, Mr L. I imagine you're more used to be called Mr President, but I do have a habit of confusing everyone including myself. Way to go, BTW. When you get the hang of bulk priming it is one helluva lot easier than putting drops in each bottle, IMHO. Cheers. PS. I'm sure you're aware that when using pale malt grains they need to be mashed and not just steeped. Just thought I'd mention that. Link to comment Share on other sites More sharing options...
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